Canadian Culinary Student Recipe Competition
Pear Bureau Northwest names prize winner
The members of the final judging event’s renowned judging panel were Frank Spagnuolo (Senior Produce Category Director, Loblaw Co.), Rita DeMontis (Lifestyle and Food Editor, The Toronto Sun), David Keenan (Chef Instructor, Liaison College Barrie), and Mark McEwan (Owner and Executive Chef, Fabbrica).
The student competitors won an all-expenses-paid trip to Toronto to compete in the national competition, which was held just before the Canadian Produce Marketing Association (CPMA) Convention and Expo is set to take place in Toronto. The national grand prize winner earned a cash award, and the remaining students each took home a smaller cash award to recognise their regional titles. Event attendees, including culinary students, food bloggers, and foodservice professionals, voted on their favourite dish to select the People’s Choice award. This year, the award was given to finalist Connie McKibbon of the Ontario region for her Pear and Black Thai Rice Cakes with Pear Sage Pesto. A television production crew from CTV was there to live-broadcast the action behind-the-scenes and before the judges, so the students earned media exposure as well. Twitter was used to dispatch play-by-play updates from @USApears live during the finals with the tag #PearExcellence.
And the winner is…
Allegra Jimenez, an 18-year-old culinary student from the Culinary Institute of Vancouver Island, representing the British Columbia/Northwest Territories Region, won top honours from the judges with her “Pearfect Pearing,” a plate featuring a savory cheesecake atop puff pastry with poached Bosc pears, pear chips, and a candied beet salad. The judges noted that the recipe was innovative, well executed, perfectly seasoned, and an exceptional blending of flavors that showcased the pear’s versatility in recipes very well.
Jimenez’s worthy competitors were Connie McKibbon, from Liaison College Durham, representing the Ontario region; Rebekah Roberts, from Assiniboine Community College North Hill Campus, representing the Prairies region; Diego Beltran, from Trade School of Catering and Tourism in Montreal, representing the Québec region; and Aaron Lackie, from New Brunswick Community College – St. Andrews, representing the Maritimes region.
Jimenez said that her finished recipe was nothing like her initial brainstorming, but she was very proud of the final product. “At first I wanted to do a Pear Wellington, but my brain wouldn’t stop there. I kept thinking of new ideas, and I love the classic combination of pears, wine, and cheese. Once I settled on this recipe, I practiced every day for two weeks,” she says. Her appealing appetizer combines poached Red Anjou pears with Canadian prosciutto and a savory blue cheese cake, garnished with crisp Bosc pear chips. A candied beet salad is served on the side with a pear-fig vinaigrette seasoned with Vancouver Island Co. maple-smoked rock salt. The judges lauded the dish, saying they enjoyed it start to finish and ate every bite.
When asked what her aspirations are, Jimenez says she wants to save her prize winnings to travel Europe and explore the culinary traditions across the continent.
Now in its sixth year of engaging Canadian culinary students nationwide with this annual pear recipe contest, Pear Bureau Northwest recognises the country’s most talented students for their pear prowess. Kevin Moffitt, president and CEO of Pear Bureau Northwest said, “We are proud to be able to increase pear consumption at the foodservice level by continuing the tradition of educating student chefs nationwide about USA Pears. Canada is one of our top export markets, and this year we had a record-breaking number of contest entries. We’re glad to have inspired a lifelong love for pears in these talented individuals as they start their promising careers.”
For more information:
Cristie Mather
Pear Bureau Northwest
Tel: +1 (503) 705-8404
[email protected]
www.usapears.org
